Man Simona
Man Simona
Associate professor, PhD.
Verified email at - Homepage
Cited by
Cited by
Effect of the chickpea (Cicer arietinum L.) flour addition on physicochemical properties of wheat bread
S Man, A Păucean, S Muste, A Pop
Bulletin UASVM Food Science and Technology 72 (1), 41-49, 2015
Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours
A Paucean, OP Moldovan, V Mureșan, SA Socaci, FV Dulf, E Alexa, ...
Chemistry Central Journal 12, 1-9, 2018
Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds
MS Chiş, A Păucean, SM Man, DC Vodnar, BE Teleky, CR Pop, L Stan, ...
Applied Sciences 10 (20), 7140, 2020
Nutritional, sensory, texture properties and volatile compounds profile of biscuits with roasted flaxseed flour partially substituting for wheat flour
SM Man, L Stan, A Păucean, MS Chiş, V Mureşan, SA Socaci, A Pop, ...
Applied Sciences 11 (11), 4791, 2021
Preparation and quality evaluation of gluten-free biscuits
S Man, A Paucean, S Muste
Bulletin UASVM Food Science and Technology 71 (1), 38-44, 2014
Studies on the formulation and quality characteristics of gluten free muffins
S Man, A Păucean, S Muste, A Pop
Journal of Agroalimentary Processes and Technologies 20 (2), 122-127, 2014
Monitoring lactic acid concentrations by infrared spectroscopy: A new developed method for Lactobacillus fermenting media with potential food applications
A Păucean, DC Vodnar, V Mureșan, F Fetea, F Ranga, SM Man, S Muste, ...
Acta alimentaria 46 (4), 420-427, 2017
Quality characteristics and volatile profile of macarons modified with walnut oilcake by-product
A Pop, A Păucean, SA Socaci, E Alexa, SM Man, V Mureșan, MS Chiş, ...
Molecules 25 (9), 2214, 2020
Determination of peroxide value in sunflower halva using a spectrophotometric method
V MURESAN, S Muste, E RACOLtA, CA Semeniuc, MAN Simona, ...
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj …, 2010
Hemp (Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product
IE Rusu, RA Marc, CC Mureşan, AE Mureşan, V Mureşan, CR Pop, ...
Plants 10 (8), 1558, 2021
Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429
MS Chiş, A Păucean, SM Man, V Mureşan, SA Socaci, A Pop, L Stan, ...
Foods 9 (3), 363, 2020
Lactobacillus plantarum ATCC 8014 in quinoa sourdough adaptability and antioxidant potential
MS Chiș, A Păucean, L Stan, V Mureșan, RA Vlaic, S Man, S Muste
Romanian Biotechnological Letters 23 (3), 13581-13591, 2018
Influence of fenugreek flour (Trigonella foenum-graecum L.) addition on the technofunctional properties of dark wheat flour
SM Man, A Păucean, ID Călian, V Mureșan, MS Chiș, A Pop, ...
Journal of Food Quality 2019, 2019
Fatty acids, volatile and sensory profile of multigrain biscuits enriched with spent malt rootles
MS Chiş, A Pop, A Păucean, SA Socaci, E Alexa, SM Man, M Bota, ...
Molecules 25 (3), 442, 2020
Sensory evaluation of bakery products and its role in determining of the consumer preferences
C Muresan, L Stan, S Man, S Scrob, S Muste
Journal of Agroalimentary Processes and Technologies 18 (4), 304-306, 2012
Valorization of Rose Hip (Rosa canina) Puree Co-Product in Enriched Corn Extrudates
M Igual, MS Chiş, A Păucean, DC Vodnar, S Muste, S Man, ...
Foods 10 (11), 2787, 2021
Influence of buckwheat and buckwheat sprouts flours on the nutritional and textural parameters of wheat buns
A Sturza, A Păucean, MS Chiș, V Mureșan, DC Vodnar, SM Man, ...
Applied Sciences 10 (22), 7969, 2020
Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins
MS Chiş, A Păucean, SM Man, V Bonta, A Pop, L Stan, BV Beldean, ...
Foods 9 (6), 822, 2020
Effect of quinoa flour addition on quality characteristics of rice gluten-free cookies
A Păucean, S Man, S Muste, A Pop
Journal of Agroalimentary Processes and Technologies 21 (4), 371-378, 2015
Use of pseudocereals preferment made with aromatic yeast strains for enhancing wheat bread quality
A Păucean, SM Man, MS Chiş, V Mureşan, CR Pop, SA Socaci, ...
Foods 8 (10), 443, 2019
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